Hibiscus Roselle Tea - Kukui'ula

Recipe

Hibiscus Roselle Tea

Recipe and photos courtesy of Adriana’s Best Recipes.

    Equipment

    • Gooseneck Kettle
    • Mason Jar
    • Long Stirring Spoon
    • Large Pitcher

    Ingredients

    • 1 Cup Hibiscus Roselle Calyces
    • 4 Cups Boiling Water
    • 1 Liter Iced Water
    • 2 Cups Ice
    • 1/2 Cup Agave Nectar*
    • 1/2 Cup Coconut Creamer**

    Directions

    1. Steep the hibiscus roselle calyces with boiling water. We recommend using a mason jar. Allow the roselle flowers to steep long enough for a strong tea. It can be left covered inside the fridge overnight.
    2. When ready to serve, add iced water, ice cubes to a pitcher. Mix with the hibiscus tea, and sweeten with agave nectar of the sweetener of your choice.
    3. Serve cold or **top with your favorite creamer to make an iced latte.

    *Agave nectar can be replaced with Sugar on the Raw, granulated sugar, or Splenda.

    Note

    After steeping the flowers, do not discard. The flowers are edible and can transform into vegan shredded meat for tacos and even vegan birria.

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    Kukui‘ula embodies Ho‘okipa—heartfelt Hawaiian hospitality. We invite you to join us by staying connected. And don’t worry! We promise to only send you the good stuff.

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